Step 1

In a large dutch oven, brown ground beef and cook into crumbles (about 8 minutes).

Step 2

Add diced celery and cabbage, cook until soft (about 10 minutes), stirring occasionally to prevent burning.

Step 3

Add salt and pepper.

Step 4

Add diced tomatoes (with the liquid from the can- don't drain it off!) and kidney beans (go ahead and drain these off).

Step 5

Stir to incorporate.

Step 6

Add garlic and paprika, mix.

Step 7

Add beer or stock and water, stir.

Step 8

Let simmer on low until soup has thickened and turned a darker red, 1 hour (or 4 hours on low in a slow cooker).

Step 9

Serve immediately, soup tastes even better the next day!